The Level 2 HACCP course is designed for individuals working in catering, retail or food manufacturing. The course provides a comprehensive introduction to the Hazard Analysis and Critical Control Points (HACCP) management system, which is essential for maintaining food safety and compliance with legal requirements. Learners will gain an understanding of food hygiene legislation and the significance of HACCP in ensuring food safety. The course covers the main categories of food safety hazards, the seven principles of HACCP and the importance of having effective prerequisites in place before implementing a HACCP system. Additionally, participants will learn about the steps involved in setting up a HACCP system and how to identify and control food safety hazards effectively. By the end of the course, learners will be equipped with the knowledge to maintain a robust HACCP system, ensuring the food handled in their business remains safe for consumers. This course is ideal for anyone seeking to enhance their understanding of food safety management and comply with industry regulations. The course can be delivered to a maximum of 12 candidates, remotely or in a classroom and candidates are assessed to ensure their understanding.
Sign up for our blog
10/12/2024
John Brennan
